A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.
Sweet Bell Pepper
Red Onion, chopped
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil on a baking sheet. (Use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until golden, 18-20 min.
While veggies roast, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.
Transfer chicken to the baking sheet with veggies. Roast in middle of oven, until chicken is cooked through, 12-14 min.** (NOTE: Veggies will cook for a total of 18-20 minutes.)
While chicken cooks, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. Stir together couscous, broth concentrate and lemon zest in a large bowl. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.
While couscous hydrates, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper.
Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.